Caper Sauce. No. 2

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

capers ↝ Capers, canned [Spices and Herbs]
a little white stock
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a spoonful of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (2)

Chop the capers.
Make a sauce of a little white stock and a bit of butter worked in flour, and boil quite smooth; strain it, lest it should be lumpy; then add the capers and a spoonful of vinegar.

Original Text

Caper Sauce. No. 2.
Chop the capers.
Make a sauce of a little white stock and a bit of butter worked in flour, and boil quite smooth; strain it, lest it should be lumpy; then add the capers and a spoonful of vinegar.

Notes

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